Cauliflower, Boiled
From Sea Cookery, 1911
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
166Calories
10 gProtein
28 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories166 kcal
Protein9.8 g
Carbohydrates28 g
Fiber12 g
Total Fat1.4 g
Sodium120 mg
Potassium1644 mg
Calcium122 mg
Iron2 mg
Magnesium85 mg
Phosphorus238 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin C403 mg
Folate582 mcg
Water556 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 63. The excerpt below is the record exactly as published.
CAULIFLOWER, BOILED. Cut away unnecessary leaves and stalk, put the cauliflower head downwards into salted water or vinegar and water, to draw out any insects, and allow to remain for half an hour. Have ready a pan containing sufficient boiling salted water to cover the cauliflower
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